How to Make Lemon Parmesan Chicken Traybake?

 

Ingredients

• For 2 servings,
• 2 cups panko breadcrumbs(100 g)
• ¾ cup grated parmesan cheese(80 g)
• ⅓ cup plain flour(50 g)
• lemon zest
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 chicken breasts
• salt, to taste
• pepper, to taste
• 1 egg yolk
• ¾ cup asparagus(100 g)
• 1 cup cherry tomato(200 g)
• 2 teaspoons olive oil
• ½ lemon lemon juice
• 1 teaspoon grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried parsley

Method

• Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
• Pre-heat the oven to 180°C (350˚F).
• Cut the chicken into large nuggets and season with salt and pepper.
• Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
• Place on a baking tray.
• Bake for 10 minutes.
• Flip the chicken over and add the asparagus and tomatoes.
• Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
• Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
• Enjoy!